Potato and Parsnip Latkes

To spice up the Hannukah menu, we've added lightly nutty parsnips to the traditional latke recipe.

Level:
Moderate

Yield:
12 latkes

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Ingredients

1¾ lb. potatoes

1½ lb. parsnips

2 green onions

¼ c. all-purpose flour

1 tsp. salt

¼ tsp. black pepper

2 large eggs

salad oil

Directions

Peel and finely shred potatoes. With hands, squeeze out as much liquid as possible; place potatoes in medium bowl. Peel and finely shred parsnips into bowl with potatoes. Finely chop green onions; add to potato mixture.

Stir flour, salt, pepper, and eggs into potato mixture.

Heat 2 teaspoons salad oil in nonstick 12-inch skillet over medium-high heat until hot. Drop latke mixture by 1/4 cups into hot skillet, cooking 4 at a time. With pancake turner, flatten each latke to a 3 1/2-inch round. Cook latkes for about 5 minutes until underside is golden. With pancake turner, turn latkes and cook another 5 minutes until second side is golden. Remove latkes to wire rack.